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Farro with Wild Mushrooms and Herbs

Farro with Wild Mushrooms and Herbs Recipe

  • 2 cups semi-pearled farro
  • Kosher salt
  • 2 tablespoons (or more) olive oil
  • 4 cups (about 8 ounces) assorted fresh mushrooms (such as chanterelle, porcini, lobster, maitake, and crimini), cut into 1-inch pieces
  • Freshly ground black pepper
  • 1 cup low-sodium chicken broth
  • 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh thyme
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